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Pretzel Fingers

Pretzel Fingers for #LetsLunch and Halloween

Scary food? Nope, NOT AT ALL my thing! Well…not when I started my research anyway. Now I am right into it and have spent hours sifting through the copious amount of information on the web to find me a SCARY recipe for #LetsLunch and for the upcoming Halloween goings-on.

I could have made skeleton cookies, spider’s web cupcakes or chocolate spiders but I am in the mood for real food this month, not sweets. Something bread-y or biscuity or savoury. And gross-looking fingers with red nails seem to be a common theme for Halloween…so I am thinking breadsticks…baguettes…pretzels! But I don’t want my pretzels to look so scary and gross that no-one wants to eat them so I have come up with a compromise. I think Pretzel Fingers with Almond Nails should do the trick!

Line all your fingers up…

First, I need a soft pretzel recipe. Easy! An Australian recipe website gives me exactly what I need: allrecipes.com.au has a ‘German-Style’ pretzel.

Pretzel Fingers

These are big, soft pretzels rolled in coarse sea salt that you can make at home with basic bread ingredients you probably already have! Recipe from allrecipes.com.au with a couple of minor changes.

Bake at 230 C (450 F) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt.

ROLLING A TRADITIONAL PRETZEL, STEP 1: Make a loop.

STEP 2: Twist the loop to create a vertical infinity sign.

STEP 3: Twist the loop once again.

STEP 4: Bring the ends of the rope up to meet the top of the circle, keeping them apart.

Bake the pretzels 10-15 minutes....

...until golden brown.

And then I just had more fun with the fingers...(watch out for that sharp knife...)

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Just by the way, I do love a good, salty, soft, glazed and golden pretzel. If anyone has ever been to Zurich train station and eaten a hot pretzel with cheese, they will know exactly what I am talking about. I can still remember the taste, and I am going back to 1986!

While I was playing with pretzel dough, thought I should also bake some real pretzels. But how on earth to roll them? I tried Auntie Anne’s YouTube video first. It started off with such clear step by step instuctions until the most crucial part which I just could not follow. So next I tried Wikihow which gave me a better idea of how to do it, although I don’t think my pretzels are exactly as they should be. But for a first go (if I may say so myself) they looked pretty nice…

After baking, brush the pretzels with melted butter and sprinkle with sea salt. Why not!?

Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. The group was started by NewYorker Cheryl Tan, author of ‘A Tiger in the Kitchen’ , a food memoir of her Singaporean heritage. A topic is posted at the beginning of the month, often by consensus, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world.

Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check back in a couple of daysfor a list of everyone’s #letslunch post.

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About Lisa Goldberg

Lisa is now happily entrenched in the Monday Morning Cooking Club as Chief Pot Stirrer, a delicious change from starting professional life as a solicitor. It has been such a joy for her since 2006 to be with this truly amazing bunch of gorgeous women to produce and publish three extraordinary cookbooks. She is a fresser with enormous (and sometimes unbridled!) passion for food and cooking. She hangs onto the part of Jewish culture which embodies the saying ‘it’s always about the food’. This project has changed her life and pushed her obsession with food to a whole new level.